Ingredients
Scale
- 2 large heads of Romaine lettuce, finely chopped
- 1 head of Iceberg lettuce, finely chopped
- 2 English cucumbers, diced small
- 3 large bell peppers (red, yellow, and orange), diced
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 red onion, finely minced
- 1 cup sunflower seeds or toasted pepitas
- 1 cup crumbled feta cheese or shaved parmesan
- 1.5 cups crispy wonton strips or garlic croutons
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Start by washing all your produce thoroughly. Chop the Romaine and Iceberg lettuce into small, bite-sized pieces; the key to a great chopped salad is uniformity. Dice the cucumbers and bell peppers into small cubes of roughly the same size. Mince the red onion very finely to ensure the flavor is distributed without being overpowering. Place all the chopped greens and vegetables into an extra-large mixing bowl or a clean beverage tub if you are doubling the recipe for a very large crowd.
- Add the drained chickpeas and halved cherry tomatoes to the vegetable mixture. In a separate jar or small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until the dressing is emulsified. Pour about three-quarters of the dressing over the vegetables and toss thoroughly. This allows the sturdier vegetables to soak up the flavor without making the greens soggy immediately.
- Just before serving, add the feta cheese, sunflower seeds, and crispy wonton strips. Toss gently one last time to distribute the crunchy elements. Transfer the salad to a large, shallow serving platter rather than a deep bowl; this prevents the heavy ingredients from sinking to the bottom and keeps the salad looking beautiful and accessible for your guests. Drizzle the remaining dressing over the top for a fresh finish.
- Cook Time: 20 minutes